Mexican Chicken and Dumplings

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 tablespoons butter melted
• 14.5 oz canned tomatoes mexican-style canned
• 3 pounds strips. 
• 3 pounds strips. 
• 2 tablespoons pepper flakes chopped
• 15 oz fat-skimmed beef broth canned
• 1 cup flour all-purpose
• 1 clove garlic minced peeled
• 1  bell pepper diced green stemmed rinsed seeded
• 0.8 cup milk 
• 1 tablespoon olive oil 
• 8 oz onion diced peeled
• 10 oz enchilada sauce red canned
• 10 oz enchilada sauce red canned
• 0.5 teaspoon salt 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• ladle
• whisk

Directions

1. Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion, bell pepper, and garlic and stir often until limp, 5 to 7 minutes.
2. Rinse chicken.
3. Add broth, tomatoes, enchilada sauce, and chicken to pan; bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until chicken is no longer pink at the bone (cut to test), about 40 minutes.
4. Meanwhile, in a bowl, mix flour, cornmeal, baking powder, salt, and jalapeos. In a small bowl, whisk butter into milk; stir into flour mixture until well blended. Drop batter in tablespoon portions into simmering chicken mixture; cover and simmer gently until dumplings are cooked all the way through (cut to test), 10 to 12 minutes.
5. Ladle chicken, dumplings, and sauce equally into wide, shallow bowls and serve immediately.